Many people have preconceived, often false, notions of stouts. This glorious beer has a heavy color and a heavier name (in-laws are stout, not beers, right?). People tend to associate the following traits with this heavy outward appearance:
- Thick and rich
- High alcohol
This is the subject of a recent New York Times article, which does a good job debunking these myths. Writer Eric Asimov says,
Stout in its classic form is one of the lighter ales, paradoxically full-bodied yet delicate. For years, my go-to midday brew was draft Guinness Stout, a once-rare beer that has become easier and easier to find in New York in the years since the city?s beer consciousness was raised. Aside from the enticing flavors of roasted barley and coffee, a properly pulled pint is low in alcohol, around 4 percent, fractionally less even than Bud Light. It?s probably wishful thinking, but I like to think a midday stout aids the digestion. I know it improves the imagination.
I have to say stouts are some of my favorite beers. There’s also a lot of versatility within the style. Cherry stouts, milk stouts, chocolate stouts, coffee stouts, Russian Imperial stouts. The maltiness of the stout can hold up to a lot of added flavors. I still want to brew our mint chocolate stout again. OMG DELICIOUS.
If you’ve stayed clear of stouts because you thought they were too heavy or too alcoholic, I beg you to try again. There’s a stout out there for [almost] everyone.
Image source: knightbefore_99